I made these easy BBQ cranberry meatballs for Purim this year because I needed an easy recipe that I could throw together for the meal we were hosting with friends. I figured I’d make a big pot of them and serve a pan along with the appetizer food we were planning on having throughout the day for anyone that came by. We also had franks n’ blanks, mini eggrolls, and overnight potato kugel. The meatballs disappeared so fast, I wish I’d made more!
Even the kids gobbled them up, so I knew that I had to share this recipe that I threw together on a whim. with Pesach fast approaching, we are all looking for winner recipes. Either for dinner or for one of the million Yom Tov meals we’ll be serving over the next two weeks.
The great thing about this easy BBQ cranberry meatball recipe is that you can make it for year round using breadcrumbs, or for Pesach using almond flour and KFP BBQ and cranberry sauce.
I seared the meatballs in a pan first, simply for aesthetics. You can totally just roll them and stick them straight into the sauce raw. This meatball recipe is my go-to. My kids also love these served simply with tomato sauce.
The sauce is as easy as can be, just jellied cranberry sauce and a spicy BBQ sauce mixed together.
BBQ Cranberry Meatballs
- 2 lbs ground beef
- 1/2 cup almond flour or plain breadcrumbs
- 2 tsp dried parsley
- 2 tsp salt
- 1/4 tsp ground black pepper
- 2 large eggs
- 1 14 oz can jellied cranberry sauce
- 1 17 oz bottle spicy bbq sauce
- Combine the ground beef, almond flour, spices, and eggs in a large mixing bowl. Pour the cranberry sauce and BBQ sauce into a pot and heat over medium-low heat, breaking up the cranberry sauce with a fork. When the sauce has come to a gentle simmer, form the meat mixture into balls and place into the sauce. Cook, stirring occasionally, for 20 minutes.
- Combine the ground beef, almond flour, spices, and eggs in a large mixing bowl. Heat a saute pan over medium-low heat with 2 tbsp of oil. Working in batches, form the meat mixture into balls and sear until brown on both sides. Pour the cranberry sauce and BBQ sauce into a pot and heat over medium-low heat, breaking up the cranberry sauce with a fork. Transfer the seared meatballs into the pot with the sauce. Cook, stirring occasionally, for 20 minutes.
Amazingly simple and delicious! I can’t wait to see what everyone is cooking up for Pesach. Please share anything you make from my website over on Instagram! It always makes my day when you do. We’re making lots of meatballs, roast, and of course potatoes. It’s weird to have such a big holiday coming up, without any company!
I just ordered some more entertainment for the kids on Amazon. We did a calculation one day how many hours we will have to entertain the kids for over the first days of chag, not including meals and sleeping. Don’t ask…it was like 24 hours or something. LOL.
This shall prove to be very interesting.
Wishing you all a wonderful and healthy Pesach.
Until next time,